[Photo Credits to Jiwoo Bang]

A groundbreaking nonprofit restaurant redefining fine dining in terms of creativity and regeneration, Shia was launched by Chef Edward Lee in Washington, D.C. last November.

In the fast-paced world of fine dining, where exquisite flavors and elaborate presentations often steal the spotlight, a new movement is emerging—one that prioritizes sustainability and community development as the heart of culinary excellence. 

Chef Edward Lee, a Korean-American chef acclaimed for his creative fusion of Southern and Asian cuisine, is at the forefront of this global movement.

His commitment to innovation and vision for the future shine through his latest endeavor, Shia, a proud pioneer at the intersection of sustainability, culinary innovation, and community development.

Additionally, through the LEE Initiative—a nonprofit organization he co-founded—Chef Lee continues to champion a more equitable restaurant industry by supporting independent restaurants, farmers, and culinary professionals, fueling the creative visions of many colors and flavors.

Historically, the fine dining industry has long been associated with excess and indulgence.

Yet a growing collective of chefs and restaurateurs, with support from increasingly conscientious consumers, is shifting its focus towards sustainability and regeneration in recognition that the future of food depends on the future of the planet.

By embracing ethical sourcing, responsible waste management, and community involvement, pioneers are seeking to reshape the fine dining experience.

Chef Edward Lee has been a vocal advocate for such practices, ensuring that his restaurants align and operate with principles beneficial to both the environment and society.

Shia is Lee’s bold redefinition of the fine dining paradigm, offering a refined yet ethical approach by endorsing zero gas, zero plastics, and waste reduction research initiatives while delivering a dining experience of quality.

Through a partnership with the dining platform OpenTable, the restaurant collaborates with universities and researchers to “explore academic and cultural models for change.”

The restaurant’s exquisite Korean dishes are crafted by its team of renowned culinary experts from ingredients sourced from local farmers who practice regenerative agriculture, reducing the carbon and chemical footprint associated with long-distance food transportation and mass production farming.

Every component is utilized and repurposed to its fullest potential, further amplifying Lee’s commitment to the zero waste philosophy.

Beyond its eco-friendly approach, Chef Lee places strong emphasis on community development through Shia. 

Reflecting his belief that fine dining should exist in harmony with the communities it serves and benefits from, Shia partners with small-scale farmers, artisans, food cooperatives, and creatives to foster an operation that directly supports the local economy and innovation.

Shia’s Pitch Day, a culinary mentorship and educational program that opened for application this month, provides aspiring chefs with an opportunity to hone their skills, collaborate with creatives, and observe the future of dining in action under Lee’s guidance.

These initiatives are particularly committed to including individuals from underrepresented backgrounds,  ensuring that the future of the restaurant industry is diverse and inclusive.

The LEE initiative expands on this mission, offering leadership and mentorship programs, relief efforts, and funding for small businesses and culinary professionals that fuel the industry.

By creating pathways and supporting grassroots empowerment, Shia exemplifies how fine dining can be a catalyst for progress and collective upliftment.

As the demand for fine dining experiences continues to increase and evolve, sustainability is no longer optional—it is a necessity and responsibility of both providers and consumers.

Chef Edward Lee’s work with Shia serves as a blueprint for future culinary establishments and innovation, successfully embodying that responsible practices and high-end dining not just coexist, but create a synergy.

Lee is not only raising the bar for expectations of the dining experience but also ensuring that future generations can enjoy the pleasures of delicacies at the table at Shia.

As impacts of climate change and food insecurity become pressing, figures like Chef Edward Lee remind us that every dish tells a story—not just of taste and technique, but of commitment and change.

Shia symbolizes a hopeful shift towards responsibility, a beacon of sustainability and hope as more follow the lead.